Date posted: 23/11/2020

Lakeland Dairies chocolate & orange ganache truffles with Millac Gold Double

  • Serves 10
Votes: 0 Average: 0


Millac Gold Double 400ml
Dark chocolate 400g
Orange (juice & zest) 1
Freshly seeded vanilla pod 1
Rum or Cointreau 50ml
Cocoa powder 60g


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  1. Bring the Millac Gold Double to the boil with the vanilla, rum (or Cointreau), orange juice and zest.
  2. Break the chocolate into pieces and place into a bowl.
  3. Pour over the hot cream.
  4. Mix to a smooth ganache and place in the fridge to set.
  5. Use a parisienne scoop to make the truffles or hand roll into balls before dusting with cocoa powder.
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